RAMADAN – IFTAR SO SIMPLE

You are privy to see one of the new recipes from my new book in progress, maasha’allah.

Tarragon, cinnamon pomegranates, common to Persian cooking, can be combine together in more of a wholefood way, dismissing the sugary pomegranate molasses for something more natural and wholesome, halal AND tayyib, the fresh pomegranate seeds AND pith.

Persian Pomegranates

All ingredients except fish and blended fish starting with the fresh pomegranate seeds as the seeds are tough, then add the oil and vinegar, then the spices and garlic

Persian Marinade Ingredients

The fish is marinade in some of the mixture any left over marinade can be stored and used as salad dressing, OR increase quantities of ingredients,

INGREDIENTS

ENOUGH TO MARINADE 4 FILETS OF SALMON OR 6 AT A PUSH 🙂

1/2 fresh pomegranate seeds and pith, not shell, save other half to add on salad

3 cloves garlic

1 tsp dry cinnamon powder

1/2 tsp black pepper

1/2 tsp sea salt

1/4 cup virgin olive oil

1/2 cup apple cidar vinegar

METHOD

After blending all ingredient in order, pour over fish ,meat or veggies , place in lidded box to marinade in cool place or fridge.

Persian Marinade by Karimah bint Dawoud

Grill or griddle when ready to eat

Add a squeeze of lemon and serve with choice of salads, enjoy, bon appetite, good iftar, may Allah accept our fast ameen